Blasphemy Ribs

[Thunder77]

I love those Tuscan ribs!

[Dadof3Illinois]

Those look great!!!..nice job. I did these this past weekend for the first time and found out about need to cut back a little on the smoke. Also wrapped a few in bacon and they were darn tasty too.

[IowaGirl]

Two racks of St. Looey style ribs done this past weekend. 2 1/2 hours on the nose at 225F. This time I used my 18 inch Smoke Vault propane smoker rather than my Weber gasser, and got better control over my temps. Meat was rubbed with no-sugar, no-salt Memphis Dust. At 2 hours, I sauced the ribs with a thin coating of locally made Lynch BBQ sauce cut about 1:1 with homemade peach jam. I used maybe 1/3 cup of sauce for 2 racks to add a little shine and a light fruity kick. Served with fresh sweet corn, baked beans, and locally brewed hard cider.

[scottdware]

That looks amazing, mgaretz! Thanks for sharing this!

[Mosca]

When I do my Tuscan style, I think of them as Blasphemy Ribs with Italian seasonings. They aren't really chewy; they're steak-y.

[IowaGirl]

"...others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same...."

I agree with this. I did a rack of St Louis spares this past weekend that were Duroc pork from Compart Farms in southern Minnesota.

My Weber gas grill has a hard time settling at 225F -- it swung between 225 and 250F during this cook. The meatiest ribs were done perfectly at the 2 1/2 hour mark -- succulent and bite-off-the-bone tender. I kept the smaller ribs closer to the front of the grill where it's a little bit cooler. They were a tiny bit drier at 2 1/2 hr, but they were still very acceptably tender and moist.

Next time I'll use the smoker so I can keep the temp dialed in at a consistent 225F, and I think they'll all be perfect.

[jlazar]

Thanks

[mgaretz]

The latest version is actually in the first post in this thread. I updated it recently.

[jlazar]

mgaretz You first posted about Blasphemy Ribs almost two years ago. What tweaks/changes have you made to improve the recipe/technique since then. By the way, the few times I made them, they were great.

[fzxdoc]

I can't believe I haven't tried this yet. Every time you post a photo my mouth waters.

Kathryn